Bean curd pickle pot

Bean curd pickle pot

Introduction:

Production steps:

Step 1: prepare materials. Wash bean sprouts, soak mushrooms, wash kelp and cut into rhombic sections, wash celery and cut into small sections, soak Agaricus blazei.

Step 2: cut the pickle into small pieces.

Step 3: heat the oil pan, add the meat slices and fry out the oil

Step 4: add tofu and fry until golden brown on both sides. Remove and set aside.

Step 5: add chopped green onion and ginger into the pot and saute until fragrant

Step 6: add celery and bean sprouts in turn

Step 7: add pickles and stir fry to taste

Step 8: pour in the rice water and bring to a boil.

Step 9: add kelp, mushroom, Agaricus blazei and continue to boil

Step 10: scoop in 1 scoop of Korean sauce and 1 scoop of Korean chili sauce.

Step 11: add the fried tofu and corn shoots

Step 12: cook for 30 minutes. Just season.

Materials required:

Korean kimchi: 1

Streaky pork: 10 slices

North tofu: 1 piece

Shuifa mushroom: 4

Corn shoots: 5

Celery: 2

Agaricus blazei: 10

Soybean sprouts: 50g

Kelp: 1

Rice water: 1 bowl

Salt: right amount

Korean sauce: 1 spoon

Scallion: right amount

Ginger powder: appropriate amount

Korean chili sauce: 1 teaspoon

Sugar: 1 teaspoon

Sesame oil: 1 teaspoon

White pepper: 1 / 4 tsp

Note: 1, I use bacon instead of pork. 2. Vegetables can be put as you like.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh